Brew 35g of coarse grounds with 500g of 100°C boiling water using an 8-cup French press cupping technique. Stirring down the grounds and skimming the foam creates a very clean, sediment-free cup. Do not fit the plunger until after skimming, and serve straight away as extraction continues; best suited for light to medium roasts.
Bean
Not specified by the source (notes recommend light to medium roasts)
Roast
Method
Immersion
Grind Size
Coarse
Water Temp
100°C
Coffee Dose
35g
Total Water
500ml
Total Time
310s
Step-by-Step
Pour (5s) · 250g Pour 250g gently over 5 seconds with water at 100°C.
Stir (5s) Stir gently for 5 seconds.
Pour (36s) · 250g Pour the final 250g gently over 36 seconds to reach 500g.
Steep (199s) Let it steep for 199 seconds.
Stir (10s) Stir 3–5 times over 10 seconds.
Skim (20s) Skim off the foam and floating grounds over 20 seconds.